Bell peppers have been on sale for the past couple weeks at my local grocery store & this delicious recipe was a perfect way to use them up. This dish was hearty, filling and *surprise* no meat. It’s been a challenge finding good looking recipes using whole grains, but this one is a keeper for sure.

Quinoa & Chickpea Stuffed Peppers

  • 1 cup chicken broth
  • 1/2 cup quinoa
  • 4 large bell peppers, halved and seeded
  • 2 t olive oil
  • 1 onion, chopped
  • 1/2 pound fresh green beans, washed, trimmed and cut into one-inch segments
  • 1 small squash, sliced
  • 1/2 t ground coriander
  • 1/2 t cumin
  • 1/2 t salt
  • pinch cayenne
  • 1 can chopped tomatoes, drained
  • 1 can chickpeas, drained and rinsed
  • 2 1/2 T freshly grated Parmesan cheese

Preheat oven to 350. Line a small baking dish with aluminum foil. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes. Bring quinoa and broth to a boil, reduce heat and cook until the broth is absorbed (about 10 minutes). Next, heat oil in pan. Add onion, green beans, squash, coriander, cumin, cayenne and salt. Cook for 5 minutes or until veggies are softened. Remove from heat and stir in the tomatoes, quinoa and chickpeas. Fill peppers with the quinoa mixture. Top each pepper with  grated cheese. Bake 15 minutes or until cheese is nice and melted.

Images: sammyw

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